Reprinted with permission from Kingsford Complete Grilling Cookbook by Rick Rodgers, copyright © 2007 by The Kingsford Products Company, published by John Wiley & Sons, Inc.

© iStock/Jack Puccio Roasted Garlic Aioli with Summer Vegetables
By Rick Rodgers

In the south of France, aioli (eye-OH-lee) is such a popular dip for fresh vegetables that some villages have festivals around the garlicky mayonnaise, not unlike our fish fries and chicken feeds. Sure, you can mix roasted garlic into some bottled mayonnaise, but it is very easy to make aioli from scratch and you’ll have more authentic flavor in the bargain. You may not want to fire up briquettes just to roast a couple heads of garlic, so think ahead and toss the garlic on the grill when you’re cooking another meal, as the roasted heads will keep for a few days. Note that the homemade mayonnaise contains a raw egg—use about 1 2/3 cup bottled mayonnaise if you prefer.


Roasted Garlic:

  • 2 firm, plump garlic heads
  • 1 teaspoon extra-virgin olive oil
  • Salt and freshly ground black pepper to taste


  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¾ cup olive oil (not extra-virgin)
  • ¾ cup vegetable oil
  • Salt and freshly ground black pepper to taste